Sunday, 9 June 2013

Fontina-Fruit Chicken Breasts Recipe

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This is one of my preferred poultry recipes, joyful enough for a unique event but not packed with fat and glucose. -Lillian Julow of Gaineisville, California 
Fontina-Fruit Chicken Breasts Recipe





Ingredients

    1/3 cup olive oil
    3 tbsps cider vinegar
    2 tbsps red wine vinegar
    2 tsp honey
    1 tsp. Dijon mustard
    1/2 tsp. ground mustard
    8 boneless skin free poultry sections (4 oz. each)
    1 huge sour the apple company, peeled and chopped
    1 tsp. butter
    1/2 cup destroyed fontina cheese
    1/2 cup dry cherries, coarsely chopped
    1/2 tsp. salt
    1/2 tsp. pepper

Directions

    In a huge resealable plastic bag, combine the first six substances. Carefully cut a pocket in each poultry half; place in bag. Closure and turn to coat; chill for 1 hour.
    In a little non-stick container, saute the apple company in butter until soft. Transfer to a normal size dish. Mix in the dairy products, cherries, spice up and salt. Strain poultry, removing marinade; stuff with the apple company mixture. Secure with soaked toothpicks.
    Dampen a paper towel with cooking oil; using long-handled tongs, lightly cover the bbq grill holder. Grill poultry, covered, over medium warm or broil 4 in. from the warm for 5-8 minutes on each side or until a temperature gauge flows 170°. Eliminate toothpicks. Yield: 8 meals.

Nutritional Facts 1 stuffed poultry 50 percent is equal to 247 calories, 11 g fat (3 g soaked fat), 72 mg cholesterol, 274 mg salt, 11 g carbs, 1 g fiber, 25 g proteines

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